CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY

CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY image

Yield 6-8 servings

Number Of Ingredients 22

1 T olive oil (plus a little more if needed)
1 T butter
1 lg onion
1 shallot
4 cloves garlic
1 medium head cauliflower, chopped
3 large carrots, chopped
8 oz sliced mushrooms
1 lb bag mixed chopped bitter greens (mustard, chard, collard, etc)
1 cup frozen peas
1 can pureed tomatoes
2 T (?) ginger from a tube
1 jalepeno, chopped (could add more)
2-4 c chicken or vegetable stock
1 small bunch cilantro
1 T ground coriander (plus more to taste)
1 1/2 tsp ground cumin (plus more to taste)
1/2 tsp turmeric
1 T (?) curry powder
1 1/2 tsp (?) ground chili pepper
1 T garam masala (plus more to taste)
1 c sour cream or yogurt (optional)

Steps:

Finely chop onion, shallot, and garlic in a food processor. Heat butter and oil, then sautee onion paste (with a little sprinkle of salt), stirring occasionally, about 5-7 min until starting to brown. (It may turn green while cooking. Don't worry. This is fine.) Add pureed ginger and jalepeno and sautee a couple more minutes, stirring frequently to prevent burning. Add spices and sautee until fragrant. Add tomatoes and simmer several minutes until reduced and browning. Adjust seasoning. Add cauliflower, carrots, and a cup or two of stock. Cover and cook awhile, stirring occasionally, until starting to soften (maybe 8-10 min?). Add mushrooms and greens, stir and add a little more stock if needed. Cover and cook several more minutes until vegetables cooked through. Add frozen peas, garam masala, and adjust seasoning to taste. Add sour cream or yogurt (optional) and stir to combine. Finally, add chopped cilantro. Serve over rice or eat as is. Yum!